Roasted Mushroom and Greens Buckwheat Ramen

Serves 6


1 teaspoon fresh ginger, chopped superfine
2 garlic clove, chopped superfine
1 cups shitake mushrooms, sliced
3 tablespoons miso paste
1 tablespoon rice vinegar (yuzo or plain)
1 teaspoon lime zest
2 tablespoons tamari
1 teaspoon brown sugar
2 teaspoons sesame oil
1 teaspoon chili paste or sauce
3 cups vegetable stock
5 green onions, sliced thinly
8 ounces buckwheat noodles
1 cup purple kale, sliced thin
1 cup spinach leaves


Pre-heat oven to 400°F. On a lined baking sheet place the ginger, garlic, and mushrooms and drizzle a few dabs of sesame oil on top. Place in the oven and roast for about 3-5 minutes or until browned. Whisk together in a small bowl the miso, vinegar, brown sugar, lime zest, tamari, sesame oil and chili paste. Combine the whisked mixture in a large soup pan with the vegetable stock and green onions and bring to a boil. Reduce the heat and allow to simmer for about 5 minutes. Add the noodles and the greens and allow the ramen to cook until aldente or about 8-10 minutes. Serve in bowls garnished with sesame seeds.